Motivated by the lack of doubt.

kitchenfloorphilosophy:

Fried Squash with Tofu and Feta

Take about 300g Tofu and chop it into 1cm x 1cm pieces. Marinate with tomato puree, pepper, salt and olive oil (maybe any other spices you like - I always add chicken salt to it - yummie!) and put it in the fridge for 10 min. Meanwhile half a red kuri squash and make similar pieces than with the tofu. Season with salt and pepper and fry in a nonstick pan with a little amount of oil for it not to get too fatty but kinda cross outside. After about 5min add the tofu and grill, until the tofu is also slightly brown.
Put some Feta and freshly chopped herbs (I use basil, oregano and thyme) on top and enjoy your healthy and yummie meal!


fitnessgifs4u:

Extreme Makeover: Weight Loss Edition - Wally climbs 103 flights of stairs!

Easy Vegan Fudge

Ingredients
  • 1/2 cup coconut butter*
  • 1 tablespoon peanut butter
  • 2 small ripe bananas, cut into one-inch chunks
  • 1/4 cup raw cacao powder** or regular cocoa powder
  • 3 tablespoons agave nectar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • pinch sea salt
Instructions
  1. Combine all ingredients in a food processor until smooth, roughly five minutes or so.
  2. Use a spatula to pour the mixture into a flat, sealable container.
  3. Place the container in the freezer. The fudge needs to be super cold in order to retain its shape, so I find that it’s best to store the fudge in the freezer. If you store it in the fridge, it will have a semi-solid mousse-like texture.

    More information here 

(Source: mylittlecelebration.com, via georgie-ray)

(via georgie-ray-deactivated20120923)